1. Daim ntawv thov hauv kev ua cov nqaij
Txhawm rau txhim kho cov khoom noj nqaij zoo, phosphates feem ntau yog ntxiv thaum ua cov khoom noj nqaij. Lawv lub luag haujlwm yog:
a. Txhim kho qhov adhesion ntawm cov khoom nqaij thiab txhim kho kev ua haujlwm ntawm cov khoom nqaij;
b. Txhim kho cov dej tuav lub peev xwm ntawm cov nqaij, kom cov nqaij cov khoom tseem tuaj yeem tswj lawv cov dej noo thaum ua thiab ua noj, txo qis cov khoom noj khoom haus hauv cov nqaij, tswj cov nqaij rhiab ntawm cov khoom noj, thiab txhim kho cov txiaj ntsig ntawm cov khoom tiav;
c. Tswj tus nqi pH ntawm cov khoom noj nqaij nyob rau hauv qhov tsim nyog tshaj plaws rau kev nthuav dav protein, kom cov khoom noj nqaij muaj xim zoo tshaj plaws;
d. Txhim kho emulsification kev ua tau zoo thiab emulsification stability, thiab tiv thaiv kom txhob muaj roj-dej sib cais;
e. Thaiv cov hlau cations thiab ncua oxidation cov tshuaj tiv thaiv thaum lub sij hawm ua cov nqaij, uas tuaj yeem txo qhov rancidity tus nqi ntawm cov khoom, inhibit qhov discoloration thiab rancidity ntawm cov khoom nqaij, thiab ntev lub txee lub neej ntawm cov khoom nqaij;
f. Txhim kho kev ua haujlwm ntawm cov khoom siv nqaij thiab txhim kho kev tsim khoom.
Hauv kev siv cov tswv yim, cov khoom tsim nyog thiab tus nqi ntawm phosphates yuav tsum raug xaiv raws li hom khoom noj nqaij, kev xav tau kev ntxhib los mos, txheej txheem tsim khoom, cov khoom siv raw thiab lwm yam kev mob ua ke nrog cov yam ntxwv ntawm ntau yam phosphates.
Ntxiv pyrophosphate rau cov khoom noj nqaij tuaj yeem rov qab los thiab txhim kho lub ntuj dej tuav lub peev xwm ntawm cov leeg nqaij protein. Polyphosphates tau hloov pauv sai sai rau hauv pyrophosphates raws li kev ua ntawm cov leeg nqaij enzymes, yog li lawv tuaj yeem ua tiav cov txiaj ntsig zoo ib yam. Txawm hais tias pyrophosphate muaj cov dej tuav zoo tshaj plaws, nws cov solubility tsis zoo. Feem ntau, nws tsis tuaj yeem siv ib leeg, tab sis feem ntau yog siv ua ke nrog cov saw ntev polyphosphates lossis potassium phosphates nrog solubility zoo dua. Tsis tas li ntawd, txhawm rau muab kev ua si tag nrho rau kev sib koom ua ke ntawm ntau yam phosphates thiab nruab nrab ntawm phosphates thiab lwm yam additives, ntau yam khoom noj khoom noj khoom haus sib xyaw feem ntau siv.
Rau sausages thiab minced nqaij cov khoom, pyrophosphates thiab nruab nrab-chain polyphosphates feem ntau yog siv. Lawv tau ntxiv rau hauv daim ntawv ntawm cov hmoov qhuav thaum chopping. Tus nqi pH ntawm cov phosphate composite siv feem ntau yog nyob ib ncig ntawm 7, thiab qee zaum cov phosphates sib xyaw nrog pH tus nqi siab dua 9 kuj tseem siv.
2. Daim ntawv thov hauv kev ua cov nqaij nruab deg
Phosphate, raws li tus neeg saib xyuas dej zoo, pH regulator thiab antifreeze agent, yog dav siv hauv kev ua cov nqaij nruab deg, tshwj xeeb tshaj yog cov nqaij nruab deg khov. Nws cov haujlwm yog:
a. Txhim kho cov dej tuav lub peev xwm ntawm cov nqaij nruab deg, ua kom cov gravy ntau concentrated, thiab zoo tswj cov as-ham thiab noo noo;
b. Inhibit fat oxidation thiab zoo txuas lub txee lub neej ntawm cov nqaij nruab deg;
c. Txo cov dej poob tom qab thawing thiab txo qhov hnyav thaum ua noj;
d. Khaws cov xim ntuj thiab tsw ntawm nqaij nruab deg;
e. Nws muaj cov nyhuv synergistic nrog cov suab thaj thiab tiv thaiv kom tsis txhob khov denaturation ntawm surimi protein.
Thaum ua cov cw khov, ntses thiab cov plhaub ntses, cov khoom feem ntau yog tsau rau hauv 3-10% kev sib xyaw phosphate tov (kub tsawg dua 10 degree ). Lub concentration thiab soaking lub sij hawm ntawm soaking tov yog txiav txim raws li hom, qhov loj thiab nuv ntses lub sij hawm ntawm cws, ntses thiab shellfish.
Cov hauv qab no yuav tsum tau xav txog thaum xaiv cov phosphates sib xyaw rau soaking:
a) Nws tuaj yeem txhim kho lub peev xwm tuav dej ntawm cov nqaij nruab deg;
b) Nws muaj zoo solubility hauv dej khov;
c) Nws tuaj yeem yaj sai sai hauv dej khov;
d) Nws muaj kev ruaj ntseg zoo hauv dej khov.
Tus nqi pH ntawm cov phosphate sib xyaw siv feem ntau yog siab dua 9.
Cov phosphates ntxiv rau khov surimi feem ntau yog sodium pyrophosphate, sodium tripolyphosphate thiab sodium hexametaphosphate, thiab cov nyiaj ntxiv yog 0.1-0.3% ntawm surimi.
3. Kev siv cov phosphates hauv cov khoom hmoov
a. Txhim kho cov gelatinization degree ntawm cov hmoov txhuv nplej siab, txhim kho lub peev xwm nqus dej ntawm cov hmoov txhuv nplej siab, ua kom cov dej tuav lub khob noom cookie, ua cov noodles instant rehydrate sai thiab yooj yim rau brew;
b. Txhim khu cov dej nqus thiab nthuav kev ua haujlwm ntawm gluten, txhim kho nws elasticity, ua cov noodles du thiab chewy, resistant rau boiling thiab soaking;
c. Cov nyhuv buffering zoo heev ntawm phosphates tuaj yeem txhim kho pH tus nqi ntawm lub khob noom cookie, tiv thaiv kom tsis txhob muaj xim thiab deterioration, thiab txhim kho tsw thiab saj;
d. Phosphates tuaj yeem ua ke nrog cov hlau cations hauv cov khob noom cookie, muaj "bridging" cov txiaj ntsig ntawm cov piam thaj hauv pawg, tsim cov hmoov txhuv nplej siab hla kev sib txuas, ua kom nws tiv taus qhov kub kub ua noj, thiab noodles kib ntawm qhov kub thiab txias tseem tuaj yeem tswj cov khoom viscoelastic ntawm cov hmoov txhuv nplej siab tom qab. rehydration;
e. Txhim kho lub smoothness ntawm noodles
4. Daim ntawv thov hauv cov khoom ci
Acid phosphates(xws li acidic sodium pyrophosphate thiab calcium hydrogen phosphate) feem ntau yog siv los ua fermentation acids li leavening agents rau cov khoom ci, reacting nrog bicarbonate los muab cov pa roj carbon dioxide xav tau rau cov txheej txheem ci. Cov phosphates sib txawv muaj qhov sib txawv ntawm cov hmoov nplej sib txawv (ROR), thiab phosphates tuaj yeem xaiv tau raws li qhov xav tau ci (nplooj ntim, pore qauv, saj).
Tsis tas li ntawd, phosphates tuaj yeem siv los ua cov hmoov nplej, cov khoom noj khoom haus, cov khoom noj thiab cov poov xab.
5. Daim ntawv thov hauv lwm cov khoom noj khoom haus
Dej haus: siv los ua acidity regulators, stabilizers, mineral nutrient enhancers;
Cov khoom siv qos yaj ywm: siv los ua cov stabilizers thiab xim retainers;
Cov khoom lag luam nplej: txhim kho cov khoom elasticity thiab txhim kho cov khoom saj;
Condiments thiab instant soups: stabilizers thiab acidity regulators;
Hygroscopic hmoov zaub mov: los tiv thaiv kev ua kom zoo, txhim kho lawv cov khoom siv dawb;
Cov zaub mov me me, cov khoom noj muaj txiaj ntsig: cov zaub mov muaj txiaj ntsig zoo.
Txhawm rau muab kev ua si tag nrho rau kev sib koom ua ke ntawm ntau yam phosphates thiab nruab nrab ntawm phosphates thiab lwm yam additives, thiab ua tau raws li cov kev xav tau ntawm kev ua zaub mov, ntau yam phosphates feem ntau yog siv los ua cov khoom xyaw zaub mov thiab cov khoom siv ntxiv hauv kev siv tswv yim. Kev tshawb fawb thiab kev loj hlob ntawm kev sib xyaw phosphates tau nce zuj zus los ua txoj kev loj hlob ntawm txoj kev loj hlob thiab kev siv cov khoom noj phosphate additives.
